Best Broccoli Soup

Soups, Stews, Chowders Recipes

Yield: 6-8 servings

• 2 cups water
• 4 cups chopped fresh broccoli (about 1-1/2 pounds)
• 1 cup chopped carrots
• 1 rib chopped celery
• 1/2-1 cup finely chopped onion
• 6 tablespoons butter or margarine
• 6 tablespoons flour
• 3 cups chicken broth
• 2 cups milk
• 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/4 teaspoon thyme

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to boil; boil and stir 1 minute. Add vegetables. Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30-40 minutes until vegetables are tender and flavors are combined.

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